Cook (Food Prep)

Monarch Springs Wellness & Rehabilitation; University City (MO); On-site; USD 30,000 - 42,000; Full time

Job summary

Monarch Springs Wellness & Rehabilitation in the United States is seeking a cook to prepare and serve meals according to menus while ensuring food safety and quality in compliance with regulations.

The role emphasizes timely meal service, adherence to dietary guidelines, and collaboration with dietary staff to adjust menus as needed. Prior experience in large-scale cooking and long-term care is preferred, with a focus on nutritious, attractive meals.

Qualifications

• High school diploma or equivalency preferred.
• Two years as cook in a large-scale cooking operation, preferred.
• One year’s work experience in long term care preferred.

Responsibilities

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian for menu changes.
• Reviews menus, census information, production guides and pre-prep sheets to determine type and quantities of food.
• Prepares food according to safe handling guidelines and state/federal codes; assists with ordering and storage as designated.
• Maintains standards for food prep and quality; uses substitutes when required and follows recipes.
• Operates kitchen equipment and cooks items to prepare for consumption; ensures on-time meal service.
• Prepares consistency-modified and diet foods; assists with special function meals.
• Completes pre-prep tasks, including washing, peeling, cutting, weighing meats, and prepping vegetables/fruits.
• Plates food attractively with gravies/sauces; tests palatability and monitors temperatures.
• Monitors equipment temperatures; makes menu changes with supervisor approval.
• Stores food properly, uses gloves, and follows sanitation and cleaning schedules.

Skills

Food safety

Education

Highschool diploma or equivalency

Job description

Position Description

Responsible for preparing and serving meals according to the menu, monitoring methods of food handling, preparation, meal service, and equipment cleaning. Safely and efficiently provides nutritionally appropriate food. Ensures the provision of quality food service and nutrition care in accordance to Federal, State and Local regulations.

Position Description

Responsible for preparing and serving meals according to the menu, monitoring methods of food handling, preparation, meal service, and equipment cleaning. Safely and efficiently provides nutritionally appropriate food. Ensures the provision of quality food service and nutrition care in accordance to Federal, State and Local regulations.

QUALIFICIATIONS

• Highschool diploma or equivalency preferred.
• Two years as cook in a large-scale cooking operation, preferred.
• One year’s work experience in long term care preferred.

RESPONSIBLITIES

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.
• Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations;
• Assists with food ordering, storage and preparation as designated by the supervisor; Prepares food in a timely manner to preserve food quality and serve meal on time.
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; Follows standardized recipes.
• Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet; Bakes, roasts, broils, and steams food items to prepare for consumption
• Prepares consistency modified and diet foods appropriately; Prepares and assists with special function meals.
• Completes pre-preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use; Slices meat and measures or weighs for menu compliance and nutrition accuracy.
• Prepares and serves food attractively using gravies, sauces and garnishes as on menu; Tests and observes food by tasting for palatability.
• Monitors and records food temperatures prior to meal service.
• Makes and records menu changes under the direction of the supervisor; Uses nutrition equivalent substitutes when required and refers to supervisor or registered dietitian for approval.
• Uses proper hand washing techniques; Thaws foods appropriately; Stores food using correct packaging and labeling; Uses gloves appropriately and changes when required; Checks refrigerators and freezers for correct temperatures.
• Follows the cleaning schedule; Cleans the equipment and work area after each use; Sweeps and mops kitchen floors when assigned; Takes trash to dumpster if assigned; Washes pots and pans when assigned.
• Assumes responsibility for meeting meal schedules.
• In the absence of the Dietary Manager, Dietary Aide is accountable to the Cook.
• Other duties, responsibilities and activities may change or assigned at any time with or without notice.